Lemon Chiffon Pie

Name: Lemon Chiffon Pie
Ingredients: 2/3 cup boiling water; 1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin; 2 tsp. grated lemon zest; 2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09; 1/2 cup cold water; ice cubes; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed; 1 HONEY MAID Graham Pie Crust (6 oz. or 9 inch)

8 ingredients

11 steps

Ingredients

2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
2 tsp. grated lemon zest
2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
1/2 cup cold water
ice cubes
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust (6 oz. or 9 inch)

Directions

1

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
2

Stir in lemon peel and juice.
3

Mix cold water and ice to make 1-1/4 cups.
4

Add to gelatin, stirring until slightly thickened.
5

Remove any remaining ice.
6

Stir in whipped topping with wire whisk until smooth.
7

Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.
8

Spoon into crust.
9

Refrigerate 6 hours or overnight until firm.
10

Garnish as desired.
11

Store leftover pie in refrigerator.